A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if I cook refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend!
In Mexico we eat beans with everything, for breakfast, lunch or even for dinner. They are many Mexican recipes with beans, but obviously the most popular is Refried beans.
In my family in Mexico, we have a special casserole dish to cook beans and a special frying pan to make refried beans, both have been for many years with us. My mum cooks beans every Monday, then she freeze them in small batches and we have beans that last us for a whole week, so every time we want to cook refried beans, we defrost some and listo! we have fresh refried beans.
A lot of people in Mexico have their own recipe to cook and fried beans, I cook mine with half an onion and a clove of garlic and when I’m preparing refried beans I make a “sofrito” (sauté) of onion and garlic, the way to cook beans is very easy and nowadays if you can’t be bother to cook beans, you can find canned beans at the supermarket, they are very handy and useful for emergencies and I will be very honest with you, I do sometimes use those, I like the organic black beans from “Epicure”, they come just in water and unsalted, so I prepare them the way I like. But when I have time I cook my own and when I do that, I cook the whole 500 gr of beans and then I put them in bags in small amounts and I freeze them flat (see the picture below).
There are different bean’s varieties, but the more common ones that we eat in Mexico and you find here in the UK is black and pinto beans, I buy mine in Waitrose, they stock a wide range of beans and the black beans they sell are very good.
For this recipe I’m giving you the option of using canned beans or beans cooked by yourself, I also made my own “totopos” like we call them in Mexico, tortilla chips in the UK. I really hope you get inspired with this recipe and start cooking your own. Happy cooking!
Prep 10 min
Cook 20 min
- 1 tin or 2 cups of pinto or black beans
- 1/2 onion finely chopped
- 1 small clove garlic finely chopped
- salt to taste if you are using tin beans
- 2 tbsp rapeseed oil
- 20 gr fetta or fresh cheese
- totopos (tortilla chips)
- Heat the oil in a saucepan at medium heat, add the onion and fried for 3 min then add the garlic.
- Once the onion and garlic are ready, add the beans (if you are using canned beans, remove some of the liquid), do not add too much liquid.
- Cook for 10 min and then using a hand blender, mashed them.
- Serve them as nibbles or side dish, scatter some fetta or fresh cheese and enjoy them with some tortilla chips.